Chocolate and Coconut Mochi

Mochi has a sweet chewiness that's difficult to explain to anyone who hasn't had it...it's kind of like a firmer chewy marshmallow.  It might be an acquired taste, but it's definitely one of my favorite desserts and I love that it's becoming more mainstream and easier to find. Trader Joes sells mochi wrapped around ice cream, and almost every frozen yogurt shop has mochi as a topping option.  

While mochi is traditionally thought of as Japanese,  many Thai desserts use sweet rice flour.  The flavors are so reminiscent of Thailand to me...the coconut and pandan flavored treats are available at markets each morning and afternoon and pretty impossible to pass up. 

What my lazy self likes about mochi cake is how unbelievably easy it is to make--the ingredient list is pretty short.  Most essential is sweet rice flour as it's what lends the chewy texture you associate with mochi.   If you've ever had Thai sweet/sticky rice, you can probably see where the chewy texture comes from.

Probably the most popular and well known brand of sweet rice flour is Mochiko and it can be found in just about every asian grocer and some mainstream grocers.  There's also a lesser known Thai brand available at most of the asian grocers as well...labeled "glutinous rice flour" and about half the price.  I've found that they both produce the same quality mochi.  

The japanese sometimes fill the mochi and it's called daifuku...also tasty but a little more work than making a mochi cake. 

I only topped half of this mochi cake with chocolate as I was concerned the chocolate would overpower the flavors in the mochi.  My fear was for naught though...the chocolate and coconut paired well together.  I have a pumpkin mochi recipe that I love--I'm wondering if chocolate might pair with that as well.

Chocolate Coconut Mochi

1 cup granulated sugar
3 tbsp melted butter
2 eggs
1 can coconut milk
1 tsp vanilla extract
1 tsp coconut extract
1 2/3 cup glutinous rice flour or Mochiko
1 teaspoon baking powder
2/3 cup sweetened, flaked coconut
2/3 cup mini chocolate chip morsels


Directions

1. Preheat the oven to 350 degrees. Line an 8x8 inch baking dish with parchment. 
2. In a medium bowl, whisk together the eggs, coconut milk, extracts and melted butter. 
3. In a large bowl, whisk together the rice flour, sugar, and baking powder. 
4. Pour the coconut milk mixture into the dry ingredients, and stir well. Pour into the prepared pan. 
5. Bake for 20 minutes then top with chocolate chips and coconut. Bake additional 15-20 minutes until coconut is toasted. 
6. Cool completely, then cut into squares to serve.